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feedstuffs Determination of the content of fats by Soxhlet extractor SOP č. 44 (ČSN 46 7092-7; ČSN EN ISO 23319; ČSN EN ISO 1736; ČSN 56 0290-6; ČSN EN ISO 17189)","search_zh":"食品、食品生产原料、饲料 索氏提取法测定脂肪含量 SOP č. 44 (ČSN 46 7092-7; ČSN EN ISO 23319; ČSN EN ISO 1736; ČSN 56 0290-6; ČSN EN ISO 17189)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":29,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"2473a8a1cd9bbce435dd0073","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.5","test_object":"Żywność, surowce do produkcji żywności, pasze","test_object_en":"Food, raw materials for the production of food, feedstuffs","test_object_zh":"食品、食品生产原料、饲料","test_object_cs":"Potraviny, suroviny pro výrobu potravin, krmiva","methodology":"Oznaczanie całkowitej zawartości tłuszczu po hydrolizie kwasowej","methodology_en":"Determination of total fat content after acid hydrolysis","methodology_zh":"酸水解后总脂肪含量测定","methodology_cs":"Stanovení celkového obsahu tuku po kyselé hydrolýze","parameters":[],"parameters_en":[],"parameters_zh":[],"parameters_cs":[],"technique":null,"technique_en":null,"technique_zh":null,"technique_cs":null,"techniques":[],"techniques_en":[],"techniques_zh":[],"techniques_cs":[],"computed":[],"computed_en":[],"computed_zh":[],"computed_cs":[],"activity":"Oznaczanie całkowitej zawartości tłuszczu po hydrolizie kwasowej","reference":"SOP č. 44 (ČSN ISO 1443; ČSN EN ISO 23319; ČSN 46 7092-7; ČSN EN ISO 17189)","norm_bases":["SOP č. 44","ČSN ISO 1443","ČSN EN ISO 23319","ČSN 46 7092-7","ČSN EN ISO 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argentometry","methodology_zh":"银量法测定氯化钠","methodology_cs":"Stanovení chloridu sodného argentometricky","parameters":[],"parameters_en":[],"parameters_zh":[],"parameters_cs":[],"technique":null,"technique_en":null,"technique_zh":null,"technique_cs":null,"techniques":[],"techniques_en":[],"techniques_zh":[],"techniques_cs":[],"computed":[],"computed_en":[],"computed_zh":[],"computed_cs":[],"activity":"Oznaczanie chlorku sodu metodą argentometryczną","reference":"SOP č. 45 (ČSN 56 0116-5; ČSN ISO 1738; ČSN 58 0170-7; ČSN 58 0120)","norm_bases":["SOP č. 45","ČSN 56 0116-5","ČSN ISO 1738","ČSN 58 0170-7","ČSN 58 0120"],"lab_section":null,"lab_section_en":null,"lab_section_zh":null,"lab_section_cs":null,"lab_address":null,"regulatory_area":"Chemia","regulatory_area_en":"Chemistry","regulatory_area_zh":"化学","regulatory_area_cs":"Chemie","flexible":false,"flexibility":null,"outside_premises":false,"note":null,"note_en":null,"note_zh":null,"note_cs":null,"search_text":"Żywność, surowce do 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kwasowości metodą miareczkową Potraviny, suroviny pro výrobu potravin Stanovení kyselosti titračně SOP č. 46 (ČSN P ISO/TS 11869; ČSN 56 0240-5; ČSN 56 0130-7; ČSN EN 12147; ČSN ISO 6091; ČSN ISO 750) Zywnosc, surowce do produkcji zywnosci Oznaczanie kwasowosci metoda miareczkowa Potraviny, suroviny pro vyrobu potravin Stanoveni kyselosti titracne SOP c. 46 (CSN P ISO/TS 11869; CSN 56 0240-5; CSN 56 0130-7; CSN EN 12147; CSN ISO 6091; CSN ISO 750)","search_en":"Food, raw materials for the production of food Determination of acidity by titration SOP č. 46 (ČSN P ISO/TS 11869; ČSN 56 0240-5; ČSN 56 0130-7; ČSN EN 12147; ČSN ISO 6091; ČSN ISO 750)","search_zh":"食品、食品生产原料 滴定法测定酸度 SOP č. 46 (ČSN P ISO/TS 11869; ČSN 56 0240-5; ČSN 56 0130-7; ČSN EN 12147; ČSN ISO 6091; ČSN ISO 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HPLC-RI","parameters":[{"name":"Fruktoza","range":""},{"name":"Glukoza","range":""},{"name":"Galaktoza","range":""},{"name":"Sacharoza","range":""},{"name":"Maltoza","range":""},{"name":"Laktoza","range":""}],"parameters_en":[{"name":"Fructose","range":""},{"name":"Glucose","range":""},{"name":"Galactose","range":""},{"name":"Saccharose","range":""},{"name":"Maltose","range":""},{"name":"Lactose","range":""}],"parameters_zh":[{"name":"果糖","range":""},{"name":"葡萄糖","range":""},{"name":"半乳糖","range":""},{"name":"蔗糖","range":""},{"name":"麦芽糖","range":""},{"name":"乳糖","range":""}],"parameters_cs":[{"name":"Fruktóza","range":""},{"name":"glukóza","range":""},{"name":"galaktóza","range":""},{"name":"sacharóza","range":""},{"name":"maltóza","range":""},{"name":"laktóza","range":""}],"technique":null,"technique_en":null,"technique_zh":null,"technique_cs":null,"techniques":[],"techniques_en":[],"techniques_zh":[],"techniques_cs":[],"computed":["Suma cukrów (obliczeniowo)"],"computed_en":["the sum of sugars by calculation"],"computed_zh":["糖总量（计算）"],"computed_cs":["suma cukrů dopočtem"],"activity":"Oznaczanie cukrów metodą HPLC-RI\nZakres:\nFruktoza\nGlukoza\nGalaktoza\nSacharoza\nMaltoza\nLaktoza","reference":"SOP č. 47 (ČSN 56 0130-5; ČSN EN 12630)","norm_bases":["SOP č. 47","ČSN 56 0130-5","ČSN EN 12630"],"lab_section":null,"lab_section_en":null,"lab_section_zh":null,"lab_section_cs":null,"lab_address":null,"regulatory_area":"Chemia","regulatory_area_en":"Chemistry","regulatory_area_zh":"化学","regulatory_area_cs":"Chemie","flexible":false,"flexibility":null,"outside_premises":false,"note":null,"note_en":null,"note_zh":null,"note_cs":null,"search_text":"Żywność, surowce do produkcji żywności, napoje Oznaczanie cukrów metodą HPLC-RI Fruktoza  Glukoza  Galaktoza  Sacharoza  Maltoza  Laktoza  Suma cukrów (obliczeniowo) Potraviny, suroviny pro výrobu potravin, nápoje Stanovení cukrů metodou HPLC-RI Fruktóza  glukóza  galaktóza  sacharóza  maltóza  laktóza  suma cukrů dopočtem SOP č. 47 (ČSN 56 0130-5; ČSN EN 12630) Zywnosc, surowce do produkcji zywnosci, napoje Oznaczanie cukrow metoda HPLC-RI Fruktoza  Glukoza  Galaktoza  Sacharoza  Maltoza  Laktoza  Suma cukrow (obliczeniowo) Potraviny, suroviny pro vyrobu potravin, napoje Stanoveni cukru metodou HPLC-RI Fruktoza  glukoza  galaktoza  sacharoza  maltoza  laktoza  suma cukru dopoctem SOP c. 47 (CSN 56 0130-5; CSN EN 12630)","search_en":"Food, raw materials for the production of food, beverages Determination of sugars by HPLC-RI method Fructose  Glucose  Galactose  Saccharose  Maltose  Lactose  the sum of sugars by calculation SOP č. 47 (ČSN 56 0130-5; ČSN EN 12630)","search_zh":"食品、食品生产原料、饮料 HPLC-RI法测定糖 果糖  葡萄糖  半乳糖  蔗糖  麦芽糖  乳糖  糖总量（计算） SOP č. 47 (ČSN 56 0130-5; ČSN EN 12630)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":33,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"2f9e0a9fdd29a4bfe1bdb0c1","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.9","test_object":"Żywność, napoje, wina","test_object_en":"Food, Beverages, wines","test_object_zh":"食品、饮料、葡萄酒","test_object_cs":"Potraviny, nápoje, vína","methodology":"Oznaczanie kwasu benzoesowego i kwasu sorbowego metodą HPLC z detektorem UV","methodology_en":"Determination of benzoic and sorbic acid by HPLC method with UV detector","methodology_zh":"HPLC-紫外检测法测定苯甲酸和山梨酸","methodology_cs":"Stanovení kyseliny benzoové a kyseliny sorbové metodou HPLC s UV 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192)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":34,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"adb9150baecc7e2fcd5d50a0","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.10","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Oznaczanie azotynów metodą kolorymetryczną","methodology_en":"Determination of nitrites by colorimetric method","methodology_zh":"比色法测定亚硝酸盐","methodology_cs":"Stanovení dusitanů kolorimetrickou 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电解电阻法测定水分活度 SOP č. 50 (ČSN ISO 18787)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":36,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"a230db9c2657f9e0dfaf98a9","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.12","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Oznaczanie białka metodą Kjeldahla","methodology_en":"Determination of proteins according to Kjeldahl","methodology_zh":"凯氏定氮法测定蛋白质","methodology_cs":"Stanovení bílkovin dle 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(ČSN ISO 2917; ČSN ISO 1842; ČSN ISO 1132; ČSN ISO 10523)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":38,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"9a2286cd48b312a9e58ebbd4","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.14","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Oznaczanie suchej masy/wody metodą wagową","methodology_en":"Determination of dry matter/ water by gravimetry","methodology_zh":"重量法测定干物质/水分","methodology_cs":"Stanovení sušiny/vody 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0105-13"],"lab_section":null,"lab_section_en":null,"lab_section_zh":null,"lab_section_cs":null,"lab_address":null,"regulatory_area":"Chemia","regulatory_area_en":"Chemistry","regulatory_area_zh":"化学","regulatory_area_cs":"Chemie","flexible":false,"flexibility":null,"outside_premises":false,"note":null,"note_en":null,"note_zh":null,"note_cs":null,"search_text":"Żywność, surowce do produkcji żywności Oznaczanie suchej masy/wody metodą wagową Potraviny, suroviny pro výrobu potravin Stanovení sušiny/vody gravimetricky SOP č. 53 (ČSN ISO 13580; ČSN ISO 3728; ČSN EN 12145; ČSN EN ISO 5534; ČSN 56 0116-3; ČSN 56 0130-3; ČSN EN ISO 3727-1; ČSN 57 6021; ČSN 58 0170-4; ČSN 57 0105-13) Zywnosc, surowce do produkcji zywnosci Oznaczanie suchej masy/wody metoda wagowa Potraviny, suroviny pro vyrobu potravin Stanoveni susiny/vody gravimetricky SOP c. 53 (CSN ISO 13580; CSN ISO 3728; CSN EN 12145; CSN EN ISO 5534; CSN 56 0116-3; CSN 56 0130-3; CSN EN ISO 3727-1; CSN 57 6021; CSN 58 0170-4; CSN 57 0105-13)","search_en":"Food, raw materials for the production of food Determination of dry matter/ water by gravimetry SOP č. 53 (ČSN ISO 13580; ČSN ISO 3728; ČSN EN 12145; ČSN EN ISO 5534; ČSN 56 0116-3; ČSN 56 0130-3; ČSN EN ISO 3727-1; ČSN 57 6021; ČSN 58 0170-4; ČSN 57 0105-13)","search_zh":"食品、食品生产原料 重量法测定干物质/水分 SOP č. 53 (ČSN ISO 13580; ČSN ISO 3728; ČSN EN 12145; ČSN EN ISO 5534; ČSN 56 0116-3; ČSN 56 0130-3; ČSN EN ISO 3727-1; ČSN 57 6021; ČSN 58 0170-4; ČSN 57 0105-13)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":39,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"122c101dce4cd22373edff28","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.15","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Oznaczanie hydroksyproliny metodą spektrofotometryczną oraz kolagenu i czystych białek mięśniowych obliczeniowo z wartości zmierzonych","methodology_en":"Determination of hydroxyproline spectrophotometrically and collagen and pure muscle proteins by calculation from measured values","methodology_zh":"分光光度法测定羟脯氨酸，根据测量值计算胶原蛋白和纯肌肉蛋白","methodology_cs":"Stanovení hydroxyprolinu spektrofotometricky a kolagenu a čistých svalových bílkovin výpočtem z naměřených hodnot","parameters":[],"parameters_en":[],"parameters_zh":[],"parameters_cs":[],"technique":null,"technique_en":null,"technique_zh":null,"technique_cs":null,"techniques":[],"techniques_en":[],"techniques_zh":[],"techniques_cs":[],"computed":[],"computed_en":[],"computed_zh":[],"computed_cs":[],"activity":"Oznaczanie hydroksyproliny metodą spektrofotometryczną oraz kolagenu i czystych białek mięśniowych obliczeniowo z wartości 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1977)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":40,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"a8e6dd936a728cbdabf7cb2c","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.16","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Oznaczanie popiołu metodą wagową","methodology_en":"Determination of ash by gravimetry","methodology_zh":"重量法测定灰分","methodology_cs":"Stanovení popela 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SOP č. 55 (ČSN EN ISO 3593; ČSN ISO 1575; ČSN ISO 6884; ČSN 56 0116-4; ČSN 56 0130-4; ČSN 56 0146-6; ČSN 58 0703-11; ČSN ISO 936)","search_zh":"食品、食品生产原料 重量法测定灰分 SOP č. 55 (ČSN EN ISO 3593; ČSN ISO 1575; ČSN ISO 6884; ČSN 56 0116-4; ČSN 56 0130-4; ČSN 56 0146-6; ČSN 58 0703-11; ČSN ISO 936)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":41,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"ebaa32934d65a361d4dc0bb6","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.17","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Oznaczanie cukrów metodą Schoorla","methodology_en":"Determination of Schoorl 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Potraviny, suroviny pro výrobu potravin Stanovení cukrů podle Schoorla SOP č. 56 (ČSN 56 0130-5; ČSN 56 0116-7; ČSN 56 0512-15) Zywnosc, surowce do produkcji zywnosci Oznaczanie cukrow metoda Schoorla Potraviny, suroviny pro vyrobu potravin Stanoveni cukru podle Schoorla SOP c. 56 (CSN 56 0130-5; CSN 56 0116-7; CSN 56 0512-15)","search_en":"Food, raw materials for the production of food Determination of Schoorl sugar SOP č. 56 (ČSN 56 0130-5; ČSN 56 0116-7; ČSN 56 0512-15)","search_zh":"食品、食品生产原料 Schoorl法测定糖 SOP č. 56 (ČSN 56 0130-5; ČSN 56 0116-7; ČSN 56 0512-15)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":42,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"d9bb690a6311f0c4774db4c2","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.18","test_object":"Żywność, tłuszcze, surowce do produkcji żywności","test_object_en":"Food, fats, raw materials for the production of food","test_object_zh":"食品、油脂、食品生产原料","test_object_cs":"Potraviny, tuky, suroviny pro výrobu potravin","methodology":"Oznaczanie kwasów tłuszczowych metodą GC-FID","methodology_en":"Determination of fatty acids by GC/FID method","methodology_zh":"GC-FID法测定脂肪酸","methodology_cs":"Stanovení mastných kyselin metodou GC-FID","parameters":[{"name":"Kwas masłowy (C4:0)","range":""},{"name":"Kwas kapronowy (C6:0)","range":""},{"name":"Kwas kaprylowy (C8:0)","range":""},{"name":"Kwas kaprynowy (C10:0)","range":""},{"name":"Kwas undekanowy (C11:0)","range":""},{"name":"Kwas laurynowy (C12:0)","range":""},{"name":"Kwas tridekanowy (C13:0)","range":""},{"name":"Kwas mirystynowy (C14:0)","range":""},{"name":"Kwas mirystoleinowy (C14:1)","range":""},{"name":"Kwas pentadekanowy (C15:0)","range":""},{"name":"Kwas cis-10-pentadecenowy (C15:1)","range":""},{"name":"Kwas palmitynowy (C16:0)","range":""},{"name":"Kwas palmitoleinowy (C16:1)","range":""},{"name":"Kwas heptadekanowy (C17:0)","range":""},{"name":"Kwas cis-10-heptadecenowy (C17:1)","range":""},{"name":"Kwas stearynowy (C18:0)","range":""},{"name":"Kwas oleinowy (C18:1N9C)","range":""},{"name":"Kwas elaidynowy (C18:1N9T)","range":""},{"name":"Kwas linolowy (C18:2N6C)","range":""},{"name":"Kwas linoelaidynowy (C18:2N6T)","range":""},{"name":"Kwas γ-linolenowy (C18:3N6)","range":""},{"name":"Kwas α-linolenowy (C18:3N3)","range":""},{"name":"Kwas arachidowy (C20:0)","range":""},{"name":"Kwas cis-11-eikozenowy (C20:1N9)","range":""},{"name":"Kwas cis-11,14-eikozadienowy (C20:2)","range":""},{"name":"Kwas cis-8,11,14-eikozatrienowy (C20:3N6)","range":""},{"name":"Kwas cis-11,14,17-eikozatrienowy (C20:3N3)","range":""},{"name":"Kwas arachidonowy (C20:4N6)","range":""},{"name":"Kwas cis-5,8,11,14,17-eikozapentaenowy (C20:5N3, EPA)","range":""},{"name":"Kwas heneikozanowy (C21:0)","range":""},{"name":"Kwas behenowy (C22:0)","range":""},{"name":"Kwas erukowy (C22:1N9)","range":""},{"name":"Kwas cis-13,16-dokozadienowy (C22:2)","range":""},{"name":"Kwas cis-4,7,10,13,16,19-dokozaheksaenowy (C22:6N3, DHA)","range":""},{"name":"Kwas trikozanowy (C23:0)","range":""},{"name":"Kwas lignocerynowy (C24:0)","range":""},{"name":"Kwas nerwonowy (C24:1N9)","range":""}],"parameters_en":[{"name":"Butyric (C4:0)","range":""},{"name":"Caproic (C6:0)","range":""},{"name":"Caprylic (C8:0)","range":""},{"name":"Capric (C10:0)","range":""},{"name":"Undecanoic (C11:0)","range":""},{"name":"Lauric (C12:0)","range":""},{"name":"Tridecanoic (C13:0)","range":""},{"name":"Myristic (C14:0)","range":""},{"name":"Myristoleic (C14:1)","range":""},{"name":"Pentadecanoic (C15:0)","range":""},{"name":"cis-10-pentadecenoic (C15:1)","range":""},{"name":"Palmitic (C16:0)","range":""},{"name":"Palmitoleic (C16:1)","range":""},{"name":"Heptadecanoic (C17:0)","range":""},{"name":"cis-10-heptadecenoic (C17:1)","range":""},{"name":"Stearic (C18:0)","range":""},{"name":"Oleic (C18:1N9C)","range":""},{"name":"Elaidic (C18:1N9T)","range":""},{"name":"Linoleic (C18:2N6C)","range":""},{"name":"Linolelaidic (C18:2N6T)","range":""},{"name":"γ-linolenic (C18:3N6)","range":""},{"name":"α-linolenic (C18:3N3)","range":""},{"name":"Arachic (C20:0)","range":""},{"name":"cis-11-eicosaenoic (C20:1N9)","range":""},{"name":"cis-11,14-eicosadienoic (C20:2)","range":""},{"name":"cis-8,11,14-eicosatrienoic (C20:3N6)","range":""},{"name":"cis-11,14,17-eicosatrienoic (C20:3N3)","range":""},{"name":"Arachidonic (C20:4N6)","range":""},{"name":"cis-5,8,11,14,17-eicosapentaenoic (C20:5N3)","range":""},{"name":"Heneicosanoic (C21:0)","range":""},{"name":"Behenic (C22:0)","range":""},{"name":"Erucic (C22:1N9)","range":""},{"name":"cis-13,16-docosadienoic (C22:2)","range":""},{"name":"cis-4,7,10,13,16,19-docosahexaenoic (C22:6N3)","range":""},{"name":"Tricosanoic (C23:0)","range":""},{"name":"Lignoceric (C24:0)","range":""},{"name":"Nervonic (C24:1N9)","range":""}],"parameters_zh":[{"name":"丁酸（C4:0）","range":""},{"name":"己酸（C6:0）","range":""},{"name":"辛酸（C8:0）","range":""},{"name":"癸酸（C10:0）","range":""},{"name":"十一烷酸（C11:0）","range":""},{"name":"月桂酸（C12:0）","range":""},{"name":"十三烷酸（C13:0）","range":""},{"name":"肉豆蔻酸（C14:0）","range":""},{"name":"肉豆蔻油酸（C14:1）","range":""},{"name":"十五烷酸（C15:0）","range":""},{"name":"顺-10-十五碳烯酸（C15:1）","range":""},{"name":"棕榈酸（C16:0）","range":""},{"name":"棕榈油酸（C16:1）","range":""},{"name":"十七烷酸（C17:0）","range":""},{"name":"顺-10-十七碳烯酸（C17:1）","range":""},{"name":"硬脂酸（C18:0）","range":""},{"name":"油酸（C18:1N9C）","range":""},{"name":"反油酸（C18:1N9T）","range":""},{"name":"亚油酸（C18:2N6C）","range":""},{"name":"反亚油酸（C18:2N6T）","range":""},{"name":"γ-亚麻酸（C18:3N6）","range":""},{"name":"α-亚麻酸（C18:3N3）","range":""},{"name":"花生酸（C20:0）","range":""},{"name":"顺-11-二十碳烯酸（C20:1N9）","range":""},{"name":"顺-11,14-二十碳二烯酸（C20:2）","range":""},{"name":"顺-8,11,14-二十碳三烯酸（C20:3N6）","range":""},{"name":"顺-11,14,17-二十碳三烯酸（C20:3N3）","range":""},{"name":"花生四烯酸（C20:4N6）","range":""},{"name":"顺-5,8,11,14,17-二十碳五烯酸（C20:5N3）","range":""},{"name":"二十一烷酸（C21:0）","range":""},{"name":"山嵛酸（C22:0）","range":""},{"name":"芥酸（C22:1N9）","range":""},{"name":"顺-13,16-二十二碳二烯酸（C22:2）","range":""},{"name":"顺-4,7,10,13,16,19-二十二碳六烯酸（C22:6N3）","range":""},{"name":"二十三烷酸（C23:0）","range":""},{"name":"木蜡酸（C24:0）","range":""},{"name":"神经酸（C24:1N9）","range":""}],"parameters_cs":[{"name":"máselná (C4:0)","range":""},{"name":"kapronová (C6:0)","range":""},{"name":"kaprylová (C8:0)","range":""},{"name":"kaprinová (C10:0)","range":""},{"name":"undekanová (C11:0)","range":""},{"name":"laurová (C12:0)","range":""},{"name":"tridekanová (C13:0)","range":""},{"name":"myristová (C14:0)","range":""},{"name":"myristolejová (C14:1)","range":""},{"name":"pentadekanová (C15:0)","range":""},{"name":"cis-10-pentadecenová (C15:1)","range":""},{"name":"palmitová (C16:0)","range":""},{"name":"palmitolejová (C16:1)","range":""},{"name":"heptadekanová (C17:0)","range":""},{"name":"cis-10-heptadecenová (C17:1)","range":""},{"name":"stearová (C18:0)","range":""},{"name":"olejová (C18:1N9C)","range":""},{"name":"elaidová (C18:1N9T)","range":""},{"name":"linolová (C18:2N6C)","range":""},{"name":"linolelaidová (C18:2N6T)","range":""},{"name":"γ-linolenová (C18:3N6)","range":""},{"name":"α-linolenová (C18:3N3)","range":""},{"name":"arachová (C20:0)","range":""},{"name":"cis-11-eikosaenová (C20:1N9)","range":""},{"name":"cis-11,14-eikosadienová (C20:2)","range":""},{"name":"cis-8,11,14-eikosatrienová (C20:3N6)","range":""},{"name":"cis-11,14,17-eikosatrienová (C20:3N3)","range":""},{"name":"arachidonová (C20:4N6)","range":""},{"name":"cis-5,8,11,14,17-eikosapentaenová (C20:5N3)","range":""},{"name":"heneikosanová (C21:0)","range":""},{"name":"behenová (C22:0)","range":""},{"name":"eruková (C22:1N9)","range":""},{"name":"cis-13,16-dokosadienová (C22:2)","range":""},{"name":"cis-4,7,10,13,16,19-dokosahexaenová (C22:6N3)","range":""},{"name":"trikosanová (C23:0)","range":""},{"name":"lignocerová (C24:0)","range":""},{"name":"nervonová (C24:1N9)","range":""}],"technique":null,"technique_en":null,"technique_zh":null,"technique_cs":null,"techniques":[],"techniques_en":[],"techniques_zh":[],"techniques_cs":[],"computed":["Suma nasyconych kwasów tłuszczowych","Suma jednonienasyconych kwasów tłuszczowych","Suma wielonienasyconych (polienowych) kwasów tłuszczowych","Suma nienasyconych kwasów tłuszczowych omega-3"],"computed_en":["saturated fatty acids","monounsaturated fatty acids","polyunsaturated fatty acids","omega-3 unsaturated fatty acids"],"computed_zh":["饱和脂肪酸总量","单不饱和脂肪酸总量","多不饱和脂肪酸总量","ω-3不饱和脂肪酸总量"],"computed_cs":["nasycené mastné kyseliny","mononenasycené mastné kyseliny","polyenové mastné kyseliny","omega-3 nenasycené mastné kyseliny"],"activity":"Oznaczanie kwasów tłuszczowych metodą GC-FID\nZakres:\nKwas masłowy (C4:0)\nKwas kapronowy (C6:0)\nKwas kaprylowy (C8:0)\nKwas kaprynowy (C10:0)\nKwas undekanowy (C11:0)\nKwas laurynowy (C12:0)\nKwas tridekanowy (C13:0)\nKwas mirystynowy (C14:0)\nKwas mirystoleinowy (C14:1)\nKwas pentadekanowy (C15:0)\nKwas cis-10-pentadecenowy (C15:1)\nKwas palmitynowy (C16:0)\nKwas palmitoleinowy (C16:1)\nKwas heptadekanowy (C17:0)\nKwas cis-10-heptadecenowy (C17:1)\nKwas stearynowy (C18:0)\nKwas oleinowy (C18:1N9C)\nKwas elaidynowy (C18:1N9T)\nKwas linolowy (C18:2N6C)\nKwas linoelaidynowy (C18:2N6T)\nKwas γ-linolenowy (C18:3N6)\nKwas α-linolenowy (C18:3N3)\nKwas arachidowy (C20:0)\nKwas cis-11-eikozenowy (C20:1N9)\nKwas cis-11,14-eikozadienowy (C20:2)\nKwas cis-8,11,14-eikozatrienowy (C20:3N6)\nKwas cis-11,14,17-eikozatrienowy (C20:3N3)\nKwas arachidonowy (C20:4N6)\nKwas cis-5,8,11,14,17-eikozapentaenowy (C20:5N3, EPA)\nKwas heneikozanowy (C21:0)\nKwas behenowy (C22:0)\nKwas erukowy (C22:1N9)\nKwas cis-13,16-dokozadienowy (C22:2)\nKwas cis-4,7,10,13,16,19-dokozaheksaenowy (C22:6N3, DHA)\nKwas trikozanowy (C23:0)\nKwas lignocerynowy (C24:0)\nKwas nerwonowy (C24:1N9)","reference":"SOP č. 58 (ČSN EN ISO 17059; ČSN EN ISO 12966-1; ČSN EN ISO 12966-2)","norm_bases":["SOP č. 58","ČSN EN ISO 17059","ČSN EN ISO 12966-1","ČSN EN ISO 12966-2"],"lab_section":null,"lab_section_en":null,"lab_section_zh":null,"lab_section_cs":null,"lab_address":null,"regulatory_area":"Chemia","regulatory_area_en":"Chemistry","regulatory_area_zh":"化学","regulatory_area_cs":"Chemie","flexible":false,"flexibility":null,"outside_premises":false,"note":null,"note_en":null,"note_zh":null,"note_cs":null,"search_text":"Żywność, tłuszcze, surowce do produkcji żywności Oznaczanie kwasów tłuszczowych metodą GC-FID Kwas masłowy (C4:0)  Kwas kapronowy (C6:0)  Kwas kaprylowy (C8:0)  Kwas kaprynowy (C10:0)  Kwas undekanowy (C11:0)  Kwas laurynowy (C12:0)  Kwas tridekanowy (C13:0)  Kwas mirystynowy (C14:0)  Kwas mirystoleinowy (C14:1)  Kwas pentadekanowy (C15:0)  Kwas cis-10-pentadecenowy (C15:1)  Kwas palmitynowy (C16:0)  Kwas palmitoleinowy (C16:1)  Kwas heptadekanowy (C17:0)  Kwas cis-10-heptadecenowy (C17:1)  Kwas stearynowy (C18:0)  Kwas oleinowy (C18:1N9C)  Kwas elaidynowy (C18:1N9T)  Kwas linolowy (C18:2N6C)  Kwas linoelaidynowy (C18:2N6T)  Kwas γ-linolenowy (C18:3N6)  Kwas α-linolenowy (C18:3N3)  Kwas arachidowy (C20:0)  Kwas cis-11-eikozenowy (C20:1N9)  Kwas cis-11,14-eikozadienowy (C20:2)  Kwas cis-8,11,14-eikozatrienowy (C20:3N6)  Kwas cis-11,14,17-eikozatrienowy (C20:3N3)  Kwas arachidonowy (C20:4N6)  Kwas cis-5,8,11,14,17-eikozapentaenowy (C20:5N3, EPA)  Kwas heneikozanowy (C21:0)  Kwas behenowy (C22:0)  Kwas erukowy (C22:1N9)  Kwas cis-13,16-dokozadienowy (C22:2)  Kwas cis-4,7,10,13,16,19-dokozaheksaenowy (C22:6N3, DHA)  Kwas trikozanowy (C23:0)  Kwas lignocerynowy (C24:0)  Kwas nerwonowy (C24:1N9)  Suma nasyconych kwasów tłuszczowych Suma jednonienasyconych kwasów tłuszczowych Suma wielonienasyconych (polienowych) kwasów tłuszczowych Suma nienasyconych kwasów tłuszczowych omega-3 Potraviny, tuky, suroviny pro výrobu potravin Stanovení mastných kyselin metodou GC-FID máselná (C4:0)  kapronová (C6:0)  kaprylová (C8:0)  kaprinová (C10:0)  undekanová (C11:0)  laurová (C12:0)  tridekanová (C13:0)  myristová (C14:0)  myristolejová (C14:1)  pentadekanová (C15:0)  cis-10-pentadecenová (C15:1)  palmitová (C16:0)  palmitolejová (C16:1)  heptadekanová (C17:0)  cis-10-heptadecenová (C17:1)  stearová (C18:0)  olejová (C18:1N9C)  elaidová (C18:1N9T)  linolová (C18:2N6C)  linolelaidová (C18:2N6T)  γ-linolenová (C18:3N6)  α-linolenová (C18:3N3)  arachová (C20:0)  cis-11-eikosaenová (C20:1N9)  cis-11,14-eikosadienová (C20:2)  cis-8,11,14-eikosatrienová (C20:3N6)  cis-11,14,17-eikosatrienová (C20:3N3)  arachidonová (C20:4N6)  cis-5,8,11,14,17-eikosapentaenová (C20:5N3)  heneikosanová (C21:0)  behenová (C22:0)  eruková (C22:1N9)  cis-13,16-dokosadienová (C22:2)  cis-4,7,10,13,16,19-dokosahexaenová (C22:6N3)  trikosanová (C23:0)  lignocerová (C24:0)  nervonová (C24:1N9)  nasycené mastné kyseliny mononenasycené mastné kyseliny polyenové mastné kyseliny omega-3 nenasycené mastné kyseliny SOP č. 58 (ČSN EN ISO 17059; ČSN EN ISO 12966-1; ČSN EN ISO 12966-2) Zywnosc, tluszcze, surowce do produkcji zywnosci Oznaczanie kwasow tluszczowych metoda GC-FID Kwas maslowy (C4:0)  Kwas kapronowy (C6:0)  Kwas kaprylowy (C8:0)  Kwas kaprynowy (C10:0)  Kwas undekanowy (C11:0)  Kwas laurynowy (C12:0)  Kwas tridekanowy (C13:0)  Kwas mirystynowy (C14:0)  Kwas mirystoleinowy (C14:1)  Kwas pentadekanowy (C15:0)  Kwas cis-10-pentadecenowy (C15:1)  Kwas palmitynowy (C16:0)  Kwas palmitoleinowy (C16:1)  Kwas heptadekanowy (C17:0)  Kwas cis-10-heptadecenowy (C17:1)  Kwas stearynowy (C18:0)  Kwas oleinowy (C18:1N9C)  Kwas elaidynowy (C18:1N9T)  Kwas linolowy (C18:2N6C)  Kwas linoelaidynowy (C18:2N6T)  Kwas γ-linolenowy (C18:3N6)  Kwas α-linolenowy (C18:3N3)  Kwas arachidowy (C20:0)  Kwas cis-11-eikozenowy (C20:1N9)  Kwas cis-11,14-eikozadienowy (C20:2)  Kwas cis-8,11,14-eikozatrienowy (C20:3N6)  Kwas cis-11,14,17-eikozatrienowy (C20:3N3)  Kwas arachidonowy (C20:4N6)  Kwas cis-5,8,11,14,17-eikozapentaenowy (C20:5N3, EPA)  Kwas heneikozanowy (C21:0)  Kwas behenowy (C22:0)  Kwas erukowy (C22:1N9)  Kwas cis-13,16-dokozadienowy (C22:2)  Kwas cis-4,7,10,13,16,19-dokozaheksaenowy (C22:6N3, DHA)  Kwas trikozanowy (C23:0)  Kwas lignocerynowy (C24:0)  Kwas nerwonowy (C24:1N9)  Suma nasyconych kwasow tluszczowych Suma jednonienasyconych kwasow tluszczowych Suma wielonienasyconych (polienowych) kwasow tluszczowych Suma nienasyconych kwasow tluszczowych omega-3 Potraviny, tuky, suroviny pro vyrobu potravin Stanoveni mastnych kyselin metodou GC-FID maselna (C4:0)  kapronova (C6:0)  kaprylova (C8:0)  kaprinova (C10:0)  undekanova (C11:0)  laurova (C12:0)  tridekanova (C13:0)  myristova (C14:0)  myristolejova (C14:1)  pentadekanova (C15:0)  cis-10-pentadecenova (C15:1)  palmitova (C16:0)  palmitolejova (C16:1)  heptadekanova (C17:0)  cis-10-heptadecenova (C17:1)  stearova (C18:0)  olejova (C18:1N9C)  elaidova (C18:1N9T)  linolova (C18:2N6C)  linolelaidova (C18:2N6T)  γ-linolenova (C18:3N6)  α-linolenova (C18:3N3)  arachova (C20:0)  cis-11-eikosaenova (C20:1N9)  cis-11,14-eikosadienova (C20:2)  cis-8,11,14-eikosatrienova (C20:3N6)  cis-11,14,17-eikosatrienova (C20:3N3)  arachidonova (C20:4N6)  cis-5,8,11,14,17-eikosapentaenova (C20:5N3)  heneikosanova (C21:0)  behenova (C22:0)  erukova (C22:1N9)  cis-13,16-dokosadienova (C22:2)  cis-4,7,10,13,16,19-dokosahexaenova (C22:6N3)  trikosanova (C23:0)  lignocerova (C24:0)  nervonova (C24:1N9)  nasycene mastne kyseliny mononenasycene mastne kyseliny polyenove mastne kyseliny omega-3 nenasycene mastne kyseliny SOP c. 58 (CSN EN ISO 17059; CSN EN ISO 12966-1; CSN EN ISO 12966-2)","search_en":"Food, fats, raw materials for the production of food Determination of fatty acids by GC/FID method Butyric (C4:0)  Caproic (C6:0)  Caprylic (C8:0)  Capric (C10:0)  Undecanoic (C11:0)  Lauric (C12:0)  Tridecanoic (C13:0)  Myristic (C14:0)  Myristoleic (C14:1)  Pentadecanoic (C15:0)  cis-10-pentadecenoic (C15:1)  Palmitic (C16:0)  Palmitoleic (C16:1)  Heptadecanoic (C17:0)  cis-10-heptadecenoic (C17:1)  Stearic (C18:0)  Oleic (C18:1N9C)  Elaidic (C18:1N9T)  Linoleic (C18:2N6C)  Linolelaidic (C18:2N6T)  γ-linolenic (C18:3N6)  α-linolenic (C18:3N3)  Arachic (C20:0)  cis-11-eicosaenoic (C20:1N9)  cis-11,14-eicosadienoic (C20:2)  cis-8,11,14-eicosatrienoic (C20:3N6)  cis-11,14,17-eicosatrienoic (C20:3N3)  Arachidonic (C20:4N6)  cis-5,8,11,14,17-eicosapentaenoic (C20:5N3)  Heneicosanoic (C21:0)  Behenic (C22:0)  Erucic (C22:1N9)  cis-13,16-docosadienoic (C22:2)  cis-4,7,10,13,16,19-docosahexaenoic (C22:6N3)  Tricosanoic (C23:0)  Lignoceric (C24:0)  Nervonic (C24:1N9)  saturated fatty acids monounsaturated fatty acids polyunsaturated fatty acids omega-3 unsaturated fatty acids SOP č. 58 (ČSN EN ISO 17059; ČSN EN ISO 12966-1; ČSN EN ISO 12966-2)","search_zh":"食品、油脂、食品生产原料 GC-FID法测定脂肪酸 丁酸（C4:0）  己酸（C6:0）  辛酸（C8:0）  癸酸（C10:0）  十一烷酸（C11:0）  月桂酸（C12:0）  十三烷酸（C13:0）  肉豆蔻酸（C14:0）  肉豆蔻油酸（C14:1）  十五烷酸（C15:0）  顺-10-十五碳烯酸（C15:1）  棕榈酸（C16:0）  棕榈油酸（C16:1）  十七烷酸（C17:0）  顺-10-十七碳烯酸（C17:1）  硬脂酸（C18:0）  油酸（C18:1N9C）  反油酸（C18:1N9T）  亚油酸（C18:2N6C）  反亚油酸（C18:2N6T）  γ-亚麻酸（C18:3N6）  α-亚麻酸（C18:3N3）  花生酸（C20:0）  顺-11-二十碳烯酸（C20:1N9）  顺-11,14-二十碳二烯酸（C20:2）  顺-8,11,14-二十碳三烯酸（C20:3N6）  顺-11,14,17-二十碳三烯酸（C20:3N3）  花生四烯酸（C20:4N6）  顺-5,8,11,14,17-二十碳五烯酸（C20:5N3）  二十一烷酸（C21:0）  山嵛酸（C22:0）  芥酸（C22:1N9）  顺-13,16-二十二碳二烯酸（C22:2）  顺-4,7,10,13,16,19-二十二碳六烯酸（C22:6N3）  二十三烷酸（C23:0）  木蜡酸（C24:0）  神经酸（C24:1N9）  饱和脂肪酸总量 单不饱和脂肪酸总量 多不饱和脂肪酸总量 ω-3不饱和脂肪酸总量 SOP č. 58 (ČSN EN ISO 17059; ČSN EN ISO 12966-1; ČSN EN ISO 12966-2)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":43,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"2daaf6c29467ddc19b4b43ac","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.19","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Weryfikacja masy i udziałów masowych składników w opakowaniach jednostkowych produktów spożywczych metodą wagową","methodology_en":"Verification of mass and mass fraction of ingredients in retail food products by gravimetry","methodology_zh":"重量法核查食品零售包装质量及组分质量比例","methodology_cs":"Ověření hmotnosti a hmotnostních podílů složek malospotřebitelských balení potravinářských výrobků gravimetricky","parameters":[],"parameters_en":[],"parameters_zh":[],"parameters_cs":[],"technique":null,"technique_en":null,"technique_zh":null,"technique_cs":null,"techniques":[],"techniques_en":[],"techniques_zh":[],"techniques_cs":[],"computed":[],"computed_en":[],"computed_zh":[],"computed_cs":[],"activity":"Weryfikacja masy i udziałów masowych składników w opakowaniach jednostkowych produktów spożywczych metodą wagową","reference":"SOP č. 60 (ČSN 56 0246-5; WELMEC – Příručka pro ověřování odkapaného množství, odkapaného omytého a deglazovaného množství)","norm_bases":["SOP č. 60","ČSN 56 0246-5","WELMEC – Příručka pro ověřování odkapaného množství, odkapaného omytého a deglazovaného množství"],"lab_section":null,"lab_section_en":null,"lab_section_zh":null,"lab_section_cs":null,"lab_address":null,"regulatory_area":"Chemia","regulatory_area_en":"Chemistry","regulatory_area_zh":"化学","regulatory_area_cs":"Chemie","flexible":false,"flexibility":null,"outside_premises":false,"note":null,"note_en":null,"note_zh":null,"note_cs":null,"search_text":"Żywność, surowce do produkcji żywności Weryfikacja masy i udziałów masowych składników w opakowaniach jednostkowych produktów spożywczych metodą wagową Potraviny, suroviny pro výrobu potravin Ověření hmotnosti a hmotnostních podílů složek malospotřebitelských balení potravinářských výrobků gravimetricky SOP č. 60 (ČSN 56 0246-5; WELMEC – Příručka pro ověřování odkapaného množství, odkapaného omytého a deglazovaného množství) Zywnosc, surowce do produkcji zywnosci Weryfikacja masy i udzialow masowych skladnikow w opakowaniach jednostkowych produktow spozywczych metoda wagowa Potraviny, suroviny pro vyrobu potravin Overeni hmotnosti a hmotnostnich podilu slozek malospotrebitelskych baleni potravinarskych vyrobku gravimetricky SOP c. 60 (CSN 56 0246-5; WELMEC – Prirucka pro overovani odkapaneho mnozstvi, odkapaneho omyteho a deglazovaneho mnozstvi)","search_en":"Food, raw materials for the production of food Verification of mass and mass fraction of ingredients in retail food products by gravimetry SOP č. 60 (ČSN 56 0246-5; WELMEC – Příručka pro ověřování odkapaného množství, odkapaného omytého a deglazovaného množství)","search_zh":"食品、食品生产原料 重量法核查食品零售包装质量及组分质量比例 SOP č. 60 (ČSN 56 0246-5; WELMEC – Příručka pro ověřování odkapaného množství, odkapaného omytého a deglazovaného množství)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":44,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"},{"_id":"56f802ce3dec8ca655ef80d3","lab_id":"69ad52a4de79e566650fd2a6","country":"CZ","accr_number":"1164","accr_body":"ČIA","row_label":"2.20","test_object":"Żywność, surowce do produkcji żywności","test_object_en":"Food, raw materials for the production of food","test_object_zh":"食品、食品生产原料","test_object_cs":"Potraviny, suroviny pro výrobu potravin","methodology":"Oznaczanie wartości energetycznej, węglowodanów, soli i zawartości mięsa obliczeniowo z wartości zmierzonych","methodology_en":"Determination of energy value, saccharides, salt, and meat content by calculation from measured values","methodology_zh":"根据测量值计算能量值、碳水化合物、盐和肉含量","methodology_cs":"Stanovení energetické hodnoty, sacharidů, soli a obsahu masa dopočtem z naměřených hodnot","parameters":[],"parameters_en":[],"parameters_zh":[],"parameters_cs":[],"technique":null,"technique_en":null,"technique_zh":null,"technique_cs":null,"techniques":[],"techniques_en":[],"techniques_zh":[],"techniques_cs":[],"computed":[],"computed_en":[],"computed_zh":[],"computed_cs":[],"activity":"Oznaczanie wartości energetycznej, węglowodanów, soli i zawartości mięsa obliczeniowo z wartości zmierzonych","reference":"SOP č. 59 (NK (EU) 1169/2011; NK (ES) 2004/2002; MZE-67807/2021-18122)","norm_bases":["SOP č. 59","NK (EU) 1169/2011","NK (ES) 2004/2002","MZE-67807/2021-18122"],"lab_section":null,"lab_section_en":null,"lab_section_zh":null,"lab_section_cs":null,"lab_address":null,"regulatory_area":"Chemia","regulatory_area_en":"Chemistry","regulatory_area_zh":"化学","regulatory_area_cs":"Chemie","flexible":false,"flexibility":null,"outside_premises":false,"note":"oblicza się z wyników oznaczeń wg procedur SOP nr 41, 44, 47, 51, 53, 54, 55, 56, 58 (oznaczenie sodu, tłuszczu, sumy cukrów, białka, suchej masy, wody, kolagenu, popiołu, cukrów, sumy nasyconych kwasów tłuszczowych)","note_en":"calculated from the results of determinations according to test procedures SOP No. 41, 44, 47, 51, 53, 54, 55, 56, 58 (determination of sodium, fat, sum of sugars, proteins, dry matter, water, collagen, ash, sugars, sum of saturated fatty acids)","note_zh":"根据SOP第41、44、47、51、53、54、55、56、58号检测程序的测定结果计算（钠、脂肪、糖总量、蛋白质、干物质、水分、胶原蛋白、灰分、糖、饱和脂肪酸总量的测定）","note_cs":"vypočítá se z výsledků stanovení dle zkušebního postupu SOP č. 41, SOP č. 44, SOP č. 47, SOP č. 51, SOP č. 53, SOP č. 54, SOP č. 55, SOP č. 56, SOP č. 58 (stanovení sodíku, tuku, sumy cukrů, bílkovin, sušiny, vody, kolagenu, popela, cukrů, sumy nasycených mastných kyselin)","search_text":"Żywność, surowce do produkcji żywności Oznaczanie wartości energetycznej, węglowodanów, soli i zawartości mięsa obliczeniowo z wartości zmierzonych Potraviny, suroviny pro výrobu potravin Stanovení energetické hodnoty, sacharidů, soli a obsahu masa dopočtem z naměřených hodnot SOP č. 59 (NK (EU) 1169/2011; NK (ES) 2004/2002; MZE-67807/2021-18122) Zywnosc, surowce do produkcji zywnosci Oznaczanie wartosci energetycznej, weglowodanow, soli i zawartosci miesa obliczeniowo z wartosci zmierzonych Potraviny, suroviny pro vyrobu potravin Stanoveni energeticke hodnoty, sacharidu, soli a obsahu masa dopoctem z namerenych hodnot SOP c. 59 (NK (EU) 1169/2011; NK (ES) 2004/2002; MZE-67807/2021-18122)","search_en":"Food, raw materials for the production of food Determination of energy value, saccharides, salt, and meat content by calculation from measured values SOP č. 59 (NK (EU) 1169/2011; NK (ES) 2004/2002; MZE-67807/2021-18122)","search_zh":"食品、食品生产原料 根据测量值计算能量值、碳水化合物、盐和肉含量 SOP č. 59 (NK (EU) 1169/2011; NK (ES) 2004/2002; MZE-67807/2021-18122)","categories":["food"],"categories_source":"reczne","source_lang":"cs","translation":{"pl":"reczna-analiza-labcoda-3","en":"CIA-oficjalne","zh":"reczna-analiza-labcoda-3"},"row_index":45,"parse_version":5,"parse_source":"reczna-analiza-labcoda-3"}],"has_pdf":true}